BuffaloSpree.com's Recipe of the week: Goi Ca

By Christa Glennie Seychew

Photo by Michael Franco

Leftover chicken is a common occurrence, and during the dog days of summer, no WNYer wants to crank up the oven. Here's a recipe from friend to Spree, Michael Franco, who blogs about his favorite meals and happenings on his website, Live to Eat. In it he employed the use of leftover rotisserie chicken, but really any type of mildly seasoned chicken will do.

"Vietnamese cuisine is best known for using fresh ingredients and having a light clean taste," Michael states. "This refreshing salad is no exception. The flavors are bright and aromatic with a crisp and crunchy texture." It took Franco several tries to get the dressing for this recipe just right. "I've eaten that salad many times, and I think I've finally mastered it." The fruits of his labor will now benefit more than just he and his longtime partner Paul. Those of us looking for a tasty and healthy summertime meal can now reap rewards from his effort as well.

To plate:
In a mixing bowl toss cabbage, carrots, mung bean sprouts, mint, basil and peanuts with half of the sauce. Place a mound of salad mixture on a chilled salad plate. In the same mixing bowl toss the shredded chicken with a few tablespoons of the sauce. Place the chicken on top of the salad mixture. Garnish with more bean sprouts, mint, basil and ground peanuts. Serve extra sauce on the side.